Nutritional Facts

Directions

In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.Yield: 2 servings.

Originally published as Shrimp with Mustard Sauce in Light & Tasty
August/September 2005, p38

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Dottie 63 User ID: 5691979239697

Reviewed Dec. 18, 2015

"This one is a "keeper". Super easy to put together and just right for two servings. The only thing I would change would be to double the amount of sauce. I served it with rice, and both my husband and I thought a bit more sauce would have been nice."